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Chocolate Raspberry Cake Recipe
Chocolate Raspberry Cake Recipe photo by Taste of Home

Chocolate Raspberry Cake Recipe

Publisher Photo
Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls, it looks like it came from a bakery. —Tammy Bollman, Minatare, Nebraska
TOTAL TIME: Prep: 45 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min. + cooling
MAKES: 16 servings

Ingredients

  • 2 cups sugar
  • 1 cup 2% milk
  • 1 cup strong brewed coffee
  • 1 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • FILLING:
  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup seedless raspberry jam
  • FROSTING:
  • 9 ounces bittersweet chocolate, chopped
  • 1-1/2 cups butter, softened
  • 3 cups marshmallow creme
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Fresh raspberries and chocolate curls

Nutritional Facts

1 slice (calculated without garnishes) equals 781 calories, 51 g fat (23 g saturated fat), 103 mg cholesterol, 563 mg sodium, 84 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended.
  2. Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended.
  4. For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners’ sugar and extract; beat until smooth.
  5. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator. Yield: 16 servings.
Originally published as Chocolate Raspberry Cake in Country Woman Christmas Annual 2011, p51

Nutritional Facts

1 slice (calculated without garnishes) equals 781 calories, 51 g fat (23 g saturated fat), 103 mg cholesterol, 563 mg sodium, 84 g carbohydrate, 2 g fiber, 5 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chocolate Raspberry Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
Reviewed Apr. 22, 2014

Delicious!! Made this for my daughter's 16th birthday party and decorated as shown with fresh raspberries and chocolate curls, it was an absolute hit! The raspberry cream filling is awesome as is the frosting!

MY REVIEW
Reviewed Jul. 16, 2013

I would absolutely make this delicious and moist cake again! I used 3/4 c of jam for more raspberry flavor. Frosting - this recipe makes a lot and I didn't use all of it. Unfortunately, I let the butter get "too soft" and when melting the chocolate in the micro let it get "too warm". As a result it was quite runny. Mixed it all together and put the icing in the fridge for a couple of hours to firm up then frosted the cake, which worked well. Served it w/ fresh raspberries and drizzled raspberry sauce on the plate. The cake part of this recipe is identical to TOH's Moist Chocolate Cake recipe except this one has 1 tbsp. coffee granules. You can make it a day ahead. A keeper for sure!

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